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3 - ADVANCED LEVEL FOR AMATEURS - IMPROVE YOUR COOKING SKILLS

1/2/3 DAY PROGRAM

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Advanced three-day program for amateur cooks on the themes of sous-vide cooking, pasteurization, sterilization, and brining

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Day 1: Introduction to Sous-Vide Cooking

Presentation of the sous-vide cooking technique, its advantages and disadvantages, as well as the equipment needed to carry it out

Demonstration of the preparation and sous-vide cooking of a simple dish, such as salmon, pork belly

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Day 2: Pasteurization and Brining

Introduction to pasteurization and its various techniques, including low-temperature pasteurization, rapid pasteurization, and ultra-high-pressure pasteurization

Demonstration of the pasteurization of a complex dish. Techniques for brining with herbs, spices, and other ingredients to add flavor

 

Day 3: Sterilization

Introduction to sterilization and its various techniques

Demonstration of the sterilization

 

Of course, this program only covers a portion of sous-vide cooking, pasteurization, sterilization, and brining. Feel free to continue exploring these techniques and experimenting with different dishes and equipment to become an expert cook in these areas

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This course is intensive from 8 a.m. to 4 p.m